Glutinous Rice Wrap Rolls

Is this considered  'Dim Sum', rice roll or dumplings, I do not know.   Anyway, it is edible 'wrap and roll' that are filled with delicious treasures.
The rolls are very flavourful.  When fried the glutinous rice is soft and QQ.   Nice.

Ingredients

[makes 20-22 rolls]

300 gm glutinous rice - wash and soak in water overnight

1 tsp salt

1 tbsp oil

1 piece beancurd skin [cut into rectangular pieces of about 10cm x 15cm]

enough oil for deep frying [fry in several batches to reduce the quantity of oil required]

Filling

100 gm char siew - store bought - diced

100 gm tender lean pork - diced

100 gm chicken breast - diced

4 shitake mushrooms - soaked and diced

1 small carrot - diced

1 tsp each of oyster sauce, sugar, light soy sauce and wine

1/4 tsp each of salt and pepper to taste

1/2 cup water or stock

1. Drain soaked rice.  Line a steaming tray withe muslin cloth.  Pour in rice and steam for about an hour or until rice is soft and cooked.  Remove from heat and add in salt and oil.  Mix well and set aside.
2. Heat 1/2 tbsp oil in a wok.  Stir fry the lean pork, chicken meat, mushroom and carrot.  Fry for a few seconds.  Add in seasoning and water.  Simmer until the filling is almost dry, then add in the char siew.  Fry for a few seconds to combine ingredients.
3. Mix the filling with glutinous rice.  Combine well.
4. Place some filling in the middle of each beancurd skin.  Fold in the sides and roll up.  Do the same until the ingredients are all used up.
5. Heat enough oil in wok and deep fry dumplings/rolls until golden brown [I shallow fry the rolls in batches on medium heat].
6. Drain well on kitchen paper and serve hot [plain or with mayonnaise/chilli sauce].

I'm submitting submitting this post to Small Small Baker: Aspiring Bakers #19: Dim Sum Affair (May 2012)   hosted by SSB of Small Small Baker.